Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone)
Make Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone), an Italian dinner recipe with bone-in, skin-on chicken thighs, olive oil, fresh rosemary. It has about 50 min, about 420 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone) is an Italian dinner recipe that takes about 50 min, makes 4 servings, has about 420 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
Recommended gear
As an Amazon Associate, Recipe Genius earns from qualifying purchases.
The easiest way to avoid overcooked chicken, pork, beef, turkey, and fish.
View on Amazon
The one tool that makes chopping vegetables, herbs, meat, and meal prep faster.
View on Amazon
A workhorse for roasting vegetables, sheet-pan dinners, nachos, cookies, and meal prep.
View on AmazonRoasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone) ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 1 large lemon
- 4 cloves garlic
- 1.5 tsp salt
- 0.5 tsp black pepper
How to make Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone)
- Preheat your oven to 400°F (200°C). Pat the chicken thighs thoroughly dry with paper towels to ensure a crispy skin during roasting.
- In a large bowl, combine the 3 tablespoons of olive oil, 2 sprigs of finely chopped fresh rosemary, 4 minced garlic cloves, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Mix well to create a fragrant herb rub.
- Add the dried chicken thighs to the bowl with the herb mixture. Toss the chicken pieces until they are evenly coated on all sides.
- Arrange the chicken thighs skin-side up in a single layer in a large roasting pan or oven-safe baking dish. Tuck the lemon slices from half a large lemon among the chicken pieces.
- Roast the chicken in the preheated oven for 35-45 minutes. The exact time will depend on the size of the thighs and your oven, so cook until the internal temperature reaches 165°F (74°C) in the thickest part.
- For extra crispy skin, you can briefly place the chicken under the broiler for 2-3 minutes at the very end, watching carefully to prevent burning.
- Remove the roasting pan from the oven. Squeeze the juice from the remaining half of the lemon over the hot chicken and pan juices.
- Let the chicken rest in the pan for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist and tender meat. Garnish with extra fresh rosemary, if desired.
Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone) FAQ
How do I make Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone)?
Make Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone)?
The main ingredients include bone-in, skin-on chicken thighs, olive oil, fresh rosemary, lemon, garlic. The full ingredient list is included on this page.
How long does Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone) take?
This recipe takes about 50 min, depending on prep speed and kitchen equipment.
How many calories are in Roasted Chicken with Rosemary and Lemon (Pollo al Forno con Rosmarino e Limone)?
Recipe Genius estimates about 420 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
More recipes you might like
Browse related collections
Cook smarter with Recipe Genius
Generate recipes, build meal plans, and create shopping lists with Recipe Genius.